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Mango Mini Cheesecake Cups is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Mango Mini Cheesecake Cups is something which I have loved my whole life. They're fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mango mini cheesecake cups using 12 ingredients and 10 steps. Here is how you can achieve that.
Composition needed to make Mango Mini Cheesecake Cups:
- 10 digestive biscuits
- 2 tbsp Ghee
- 150 gms cream cheese
- 1 egg
- 1 tsp vanilla essence
- 1 tsp zest of orange
- 1/3 cup powdered sugar
- 2 tbsp flour
- For mango compote-
- 1 mango pureed
- 1/2 lemon juiced
- 3 tsp sugar
Shake the muffin pan to help the filling settle in. Use an offset spatula to smooth out the top. Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Press a won ton wrapper into each; set aside.
Directions to make Mango Mini Cheesecake Cups:
- Crush the biscuits and make them into a sand texture. Now add the ghee to it and mix it properly to form a wet sand texture.
- Now press them firmly to the base of cupcake liners and let them sit in the fridge, while you make the cheese mix.
- Beat 150 gms cheese, gradually add sugar to it and beat it again. Further add 1 egg to it and beat it and mix it properly.
- Add vanilla essence to it and zest of an orange to it. Finally, fold in the flour to it.
- Now scoop the cheese mix to the top of the biscuit base.
- Bake it in a preheated oven at 160 c for 15 to 20 mins.
- Wait for it to cool down completely, while you prepare the compote.
- For the mango compote pure 1 mango. Cook it in a pan for few seconds with little sugar and half a squeeze of lemon.
- When it has cooled completely..use it to top the baked mini cheese cake cups.
- Serve it warm or cold it taste good anyway.
In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. The mango puree was from four small very ripe manila mangoes that I cut, pureed, and got two cups out from them. I don't usually like my dessert too overly sweet. These mini cheesecakes have the perfect amount of sweetness and the mango jelly on the top has no sugar added at all. Tips for Making Mini Cheesecakes The Pan.
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